Friday, August 28, 2015

Table 16

My wife and I have been to Table 16 twice recently, with stellar experiences both times. On the current menu, we have had Fried Chicken Livers, Potato Gnocchi- starters, and Halibut and Chicken entrees. Chef/proprietor Graham Heaton is using Poulet Rouge chickens, long, bare-necked ugly birds that have the best flavor and texture of any fowl breed. We also had the Downtown Restaurant Week special- Scallops, pan-seared with fresh cut corn in corn broth with figs and assorted other vegetables, with a glass of Rombauer Chardonnay (one of our favorites). This comes with White Chocolate Tart in caramel sauce with fresh berries. Lush! Price for entree, wine, and dessert: $20.18. Chef Heaton came here from La Rez in Chapel Hill, to open his own restaurant. That's one of the premier places in the state, and he has done an admirable job of adapting prices (lower than when he started) and styles to Greensboro, while retaining his high level of creativity. Whenever anyone asks, "What's the best restaurant in town?" Table 16 always comes to mind first. The Restaurant Week special is still available tonight (Friday, August 28).

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